|Name:||Annual Chili Cookoff Winner||Contributor:||Rick McKee|
|Description:||Annual Chili Cookoff Winner||Posted:||2005-01-24|
|Key words:||chili||Category:||Main Dishes|
|Ingredients:||5 lb chuck roast (cut into 1/2" cubes)
1 lb ground beef
1 lg red onion (chopped)
4 jalapeno peppers (chopped & deviened)
1 lg passila pepper (chopped)
2 anahiem peppers (chopped)
2 tbsp wine vinegar
2 tbsp sugar
4 tbsp olive oil, divided
1 tsp cinamon
1/2 tsp allspice
1/2 c red wine
2 tsp cumin powder
2 15 oz cans red kidney beans
2 15 oz cans pinto beans (drained)
6 pablano peppers
6 guajilo peppers
1 yellow onion
6 cloves garlic
1/2 tsp cumin powder
1 can chicken stock
Rehydrate dried peppers in warm water for about 45 minutes, drain and blend with other sauce ingredients for about 2 minutes, until smooth.
Cook for 1 hr. Reserve.
Saute peppers & onion in 2 tbsp oil, add vinegar and reduce for a minute, add sugar and cook for 3 minutes. Remove and hold. Add 2 tbsp oil to pan and brown cubed chuck, remove and hold. Brown hamburger, add spices and wine and browned chuck and reserved veggies. Add chili sauce, now.
Cook for 1-1/2 hrs (low simmer).
Adjust seasoning to taste with S&P and more cumin. Add beans and cook for another hour. Refrigerate overnight.
Reheat and serve.